Daal Choulai/Amranth Lentil

Chaulai or Amranth is a leafy vegetable which is largely consumed as stir fries, soups, gravies & curries, across the country. It is available in variety of colours, like green, red or bicoloured mix of red and green. There are numerous health benefits. They are excellent source of calcium, phosphorous, iron and essential nutrients like carbohydrate, protein and vitamins. Whether Red or green, this herb gets frequent place on my dining table. Most of the time I cook it as bhurjies in typical Bengali style with kalonji & red chili tampering. Topping of kasundi takes this dish to some other level. I use it frequently as side greens with Fish in International dishes.

Here I have penned down a recipe of Chaulai which I happened to taste in my family friends house in Jodhpur. What I observed, Chaulai is cooked with moong chilka (split green gram) and the preparation is similar to the Sarso Ka Saag in Punjab. Both are cooked with onion, garlic and garam masala and lots of Ghee tarka. Cooked chaulai and daal is put together in blender and topped with lots of ghee tadka. Its smooth texture was so delightful that I have not forgo ton that taste till date. Therefore when I picked up green chaulai, 1st recipe which appeared in my mind was this dish. From that day this I had cooked chaulai in similar way many a times.

I am sharing the dish only with a difference that the chaulai is not blended. I am sure this simple but power packed ingredient will be liked by all.

Transfer in serving bowl. Garnish with sliced onion tomato and sprig of coriander leaves. Pour spoonful of ghee over it before serving.

Goes best with Naan, Roti & paratha.

Note: Separate leaves from its stem and use only soft leaves for this preparation. Always wash it before chopping Ensure washing the chaulai number of times in plenty of water till you get a clean water. For this take big bowl of water and dip the picked chaulai leaves into it. Use your palm to wash it. Repeat this number of times. .